Bearnaise Sauce Recipe

bearnaise sauce recipe
bearnaise sauce recipe

A drizzle of béarnaise sauce instantly elevates any dish — especially steak! It’s an elegant, buttery emulsion with hints of fresh tarragon, and my foolproof version is made in just 15 minutes.

Bearnaise sauce in a bowl with a spoon
Photo: Gayle McLeod

As I was testing my favorite filet mignon recipe (which you all should make at some point), I was reminded of the béarnaise sauce I always love to order at top-notch steakhouses.

If you’re not familiar, béarnaise sauce is a variation of hollandaise sauce and is considered one of the five French mother sauces. Hollandaise sauce is simpler and flavored with lemon, Dijon mustard, and a little cayenne pepper. Béarnaise sauce, on the other hand, is a bit more elegant and infused with white wine, shallots, and tarragon.

Classic sauces like béarnaise sauce are notorious for splitting if not whisked properly (it’s an emulsion after all). But my version is completely foolproof and no-fail, thanks to the same super easy method used on my hollandaise sauce — the blender!

Ingredients for béarnaise sauce on a table

Béarnaise Sauce Ingredients

This recipe is essentially my hollandaise sauce, but with the addition of an infused vinegar and chopped tarragon. Here is what you will need:

  • Infused Vinegar: This is what gives the sauce a punch of flavor! And all you need is dry white wine, white wine vinegar, a shallot, and some tarragon.
  • Béarnaise Sauce: To make the rest of the sauce, you’ll need egg yolks, lemon juice, unsalted butter, a bit more tarragon, and salt.

Find the printable recipe with measurements below.

How to Make Béarnaise Sauce

Make the infused vinegar. Bring a small saucepan of wine, vinegar, shallot, and tarragon to a boil. Then, reduce the heat to a simmer until the liquid has reduced to about 1½ tablespoons (about 5 to 7 minutes).

Cooking infused vinegar for béarnaise sauce

Strain it through a fine-mesh sieve, using the back of a spoon to extract as much flavor as possible into the liquid. Then let it cool for 5 minutes as you prep the rest of the sauce.

Infused vinegar in a bowl for béarnaise sauce

Melt the butter in a microwave (make sure the cup or bowl is covered as it will splatter) for about 1 minute until it’s very hot.

Melted butter in a cup for béarnaise sauce

In a high-powered blender, blend the egg yolks, infused vinegar, lemon juice, and salt for about 5 seconds until it’s well combined.

Blending up egg base for béarnaise sauce

Stream in the butter. With the blender running on medium-high, slowly stream the hot butter through the top opening until it’s emulsified.

Streaming butter in blender for béarnaise sauce

Add fresh herbs. Pour the béarnaise sauce into a small bowl, stir in the finely chopped tarragon, and serve while warm.

Bearnaise sauce in a white bowl with a spoon

Ways to Use Béarnaise Sauce

Bearnaise sauce on steak

More Versatile Sauce Recipes

FAQs

1. Can I use dried tarragon instead of fresh tarragon?

While fresh tarragon provides the best flavor, if you don’t have access to it, you can use dried tarragon as a substitute. However, keep in mind that the flavor might be less vibrant.

2. How long can I store béarnaise sauce?

Béarnaise sauce is best served immediately while it’s still warm. If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the sauce may separate and lose its creamy consistency upon reheating.

By following this foolproof béarnaise sauce recipe, you’ll be able to effortlessly elevate your dishes with a touch of culinary elegance. Enjoy the buttery richness and subtle flavors of this classic French sauce, whether it’s drizzled over steak, accompanied by roasted vegetables, or used to enhance your favorite brunch recipes. For more culinary inspiration and recipes, visit Takeout Food.

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